Advertisements

Preparation

In a bowl whisk together the cornstarch, the soy sauce, the broth, the Scotch, the sugar, and the sesame oil. In a large heavy skillet or a wok heat 1 tablespoon of the vegetable oil over high heat until it just begins to smoke and in it stir-fry the beef, patted dry, in 2 batches, for 30 seconds, or until it is browned but still pink within, transferring it with a slotted spoon as it browns to a bowl. In the skillet heat 1 tablespoon of the remaining vegetable oil over moderately high heat until it is hot but not smoking, in it stir-fry the bell peppers for 2 minutes, or until they are crisp-tender, and transfer them to the bowl with the beef. In the remaining 1 tablespoon vegetable oil stir-fry the garlic and the gingerroot over moderately high heat for 30 seconds, stir the cornstarch mixture, and add it to the skillet. Cook the sauce, stirring, until it is thickened and stir in the beef mixture, the scallions, the red pepper flakes, and salt to taste. In a kettle of boiling salted water boil the penne until it is al dente, drain it well, and in a large bowl toss it with the beef mixture.

Menus & Tags

Tags:

Recent Reviews

This recipe was a
disappointmnet for
me considering the
reviews. I took the
advice of others
and used rum, brown
sugar and marinated
the meat but like
another reviewer, I
found the sauce too
salty even though I
used sodium reduced
soya sauce. With so
much soya sauce
everything is the
same color. What I
enjoy most about a
stirfry is seeing
all the differrent
colors of the
veggies and this
was not even
appetizing to look
at.

alliebuster from Nova Scotia, Canada /

Flag if Inappropriate

Great recipe. I
substitute the
Scotch for Rum,
sugar for Brown
Sugar, added
Shitake Mushroons
and didn't put the
red pepper flakes.

A Cook from Dallas, TX /

Flag if Inappropriate

Something different from the traditional stir-fry recipes. No need for the Scotch but extra red pepper flakes would pump up the flavor. I think I will try marinating the beef in a little of the sauce (minus the cornstarch) next time.

woodyrn from milwaukee, wi /

Flag if Inappropriate

The flavor was delicious, however, I left out the scotch. My family doesn't like the flavor.

A Cook from Rhinebeck NY /

Flag if Inappropriate

Wow, salty or what! I used a low-sodium beef broth and added no extra salt, but it was WAY too salty to be pleasant. I will try it again using only 1 Tbls of Soya Sauce, I think. Thanks for the tip to cut down the amount of Penne. I used 2/3 of a pound and the ratio of beef, pepper and penne was just right